These are great cookies. The secret to keeping them ( or any cookies ) fresh is to place a slice of bread in the storage container.
I wanted to whip up a batch of cookies to give away but didn't have butter so this was the perfect answer. I should mention that I turned oven oven before I started and by the time I had these whipped up and two cookie sheets prepared, my oven was just finishing the preheating...now that is quick. Ease of prep and ingredients, as well as versatility make this a great recipe for busy moms....children could make these. I didn't add the extra water..used a 'golden butter recipe' mix, added butterscotch and white choc. morsels. The first batch just came out and it is a wonderful tasting combo. Good to read reviews to find out they dry out quickly...the old slice of bread always does the trick. Lightly sprayed cookie sheets and would recommend not letting these sit too long before removal or they would stick.
I used applesauce instead of oil for this recipe and it was great. The flavor is still great, and it seriously cuts down on fat and calories.
I make this and several variations in a 9x13 pan as bar cookies...They are quick easy and delish!!
Awesome and easy! I'm a fairly good cook but baking has proven to be more of a challenge to me than I'd expected. These are idiot proof! I added an extra egg since it seemed dry and I've read that that'd be good to add an egg for fluff and/or chewieness and I used 1 1/3 cups white chocolate chips and 1/4 cup chopped amlonds. Awesome! I did not make the mistake of overbaking as I usually do and removed at exactly 10 minutes. I will sooooooooooooooooo make these again! Thanks!!
So Easy! I used Lemon cake mix added 1 tsp lemon extract and 1 c. fresh cranberries. Bake 13 min cool 1 min. before removing. Wow! Moist and firm not crumbly or dry yet. Made Tb. size- only 24 cookies could eat all these by myself. If making the tsp. size cookie there would be only 1 cranberry in each not a bad idea for presentation. Excellent recipe easy to adapt to anything!
Try using cake mix 1 egg and an 8 oz. container of Cool Whip. I think you will find the cookies will keep longer.
This is an excellent recipe and I got it originally from the newspaper. I use 1/2 cup oil, 2 large eggs (must be large) and 6-8 oz. chocolate chips. The variety is endless and you can add anything. Always excellent and always good until the very last one which usually isn't to long. Ships well too.
Try it with a fudge cake mix 1/2 cup toffee chips 1/2 cup chocolate chips 1/4 cup chopped nuts. It's much better as a chocolate cookie.
I've never been a fan of yellow cake but this recipe gives me a good reason to keep it around. These won't pass for 'regular' cookies in my house but they're sweet and satisfy the cookie craving quickly. Instead of 2 cups of chips I did 1 cup of butterscotch chips and 3/4 cup of chopped walnuts. They all got eaten. A good recipe to have on hand when I'm feeling too lazy to make real cookies.
